Stuffed Tex-Mex Bell Peppers

Recipe - Welcome

Servings4

Cook Time80 Minutes

Calories555

Ingredients

4 bell peppers

1/4 cup plus 2 Tbs canola oil, divided

2 cups long-grain white rice

1/2 medium onion, diced

1 jalapeño, seeded and minced

1/2 tsp ground cumin

1/2 tsp salt

4 cloves garlic, finely chopped

1 cup tomato sauce

2 cups low-sodium chicken broth

2 medium limes, juiced

1/4 cup fresh cilantro, chopped

1 (15 oz) can black beans, rinsed

1 1/2 cups whole kernel corn

1/2 cup pico de gallo

Directions

Preheat oven to 350° F. Cut the bell peppers in half, lengthwise. Scoop out and discard the seeds.
Add 1/4 cup of oil to a large saucepan over medium heat. Add rice and onions. Sauté for 3 to 4 minutes. Add jalapeño, cumin, salt and garlic. Cook for 2 more minutes. Add tomato sauce and broth. Bring to a boil. Then, reduce heat to low, and cover. Let simmer for 15 minutes or until all liquid is absorbed. Cover, and let sit for 10 minutes.
Stir the lime juice, cilantro, beans, corn and pico de gallo into the rice. Rub the inside and outside of the peppers with remaining 2 tablespoons of oil. Spoon the rice mixture into the bell peppers. Cook for 45 minutes or until peppers are tender.

Nutritional Information

Calories: 555, Fat: 16 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1197 mg, Carbohydrates: 88 g, Fiber: 12 g, Protein: 17 g.

0 minutes

Prep Time

80 minutes

Cook Time

Servings

555

Calories

Shop Ingredients

Makes 4 servings

4 bell peppers

Not Available

1/4 cup plus 2 Tbs canola oil, divided

Brookshire's Canola Oil - 48 Each

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$4.98$0.10 each

2 cups long-grain white rice

Brookshire's Instant Long Grain White Rice - 14 Each

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$2.28 was $2.98$0.16 each

1/2 medium onion, diced

Not Available

1 jalapeño, seeded and minced

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1/2 tsp ground cumin

Brookshire's Ground Cumin - 1.7 Each

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$2.78 was $3.48$1.64 each

1/2 tsp salt

Brookshire's Iodized Salt - 26 Ounce

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$0.98$0.04/oz

4 cloves garlic, finely chopped

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1 cup tomato sauce

Brookshire's Tomato Sauce - 15 Ounce

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$0.98$0.07/oz

2 cups low-sodium chicken broth

Brookshire's Chicken Broth - 32 Each

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$2.18 was $2.58$0.07 each

2 medium limes, juiced

Not Available

1/4 cup fresh cilantro, chopped

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1 (15 oz) can black beans, rinsed

Bushs Best Black Beans - 15 Ounce

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$1.48$0.10/oz

1 1/2 cups whole kernel corn

Super 1 Foods Corn, Whole Kernel - 106 Ounce

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$6.48$0.06/oz

1/2 cup pico de gallo

Not Available

Nutritional Information

Calories: 555, Fat: 16 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1197 mg, Carbohydrates: 88 g, Fiber: 12 g, Protein: 17 g.

Directions

Preheat oven to 350° F. Cut the bell peppers in half, lengthwise. Scoop out and discard the seeds.
Add 1/4 cup of oil to a large saucepan over medium heat. Add rice and onions. Sauté for 3 to 4 minutes. Add jalapeño, cumin, salt and garlic. Cook for 2 more minutes. Add tomato sauce and broth. Bring to a boil. Then, reduce heat to low, and cover. Let simmer for 15 minutes or until all liquid is absorbed. Cover, and let sit for 10 minutes.
Stir the lime juice, cilantro, beans, corn and pico de gallo into the rice. Rub the inside and outside of the peppers with remaining 2 tablespoons of oil. Spoon the rice mixture into the bell peppers. Cook for 45 minutes or until peppers are tender.